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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
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This is a great overnight recipe to make when you have company coming over for brunch. I often make it during the holidays. When I wake up, all I have to do is pop it into the oven, and in no time, the troops are fed. Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 pound baby portobello mushrooms, quartered |
1 large onion, chopped |
1 medium sweet red pepper, chopped |
1 medium green pepper, chopped |
2 garlic cloves, minced |
2 packages (6 ounces each) fresh baby spinach |
8 slices italian bread (1 inch thick) |
12 eggs |
1 cup 2% milk |
1 teaspoon italian seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
4 cups (16 ounces) shredded italian cheese blend |
Directions:
1. In a large skillet, cook the sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
2. In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from the heat for 1-2 minutes or until lightly browned. Transfer to a greased 13-in. x 9-in. baking dish.
3. In a large bowl, combine the eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.
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